Butter Chicken Recipe

Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and flavorful North Indian dish that has gained global popularity. This recipe will guide you through making restaurant-style Butter Chicken at home with a perfect balance of spices, creaminess, and smokiness.

Ingredients:

For the Chicken Marinade:

• 500g boneless chicken (thighs or breast), cut into cubes
• ½ cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ tsp salt
• 1 tbsp lemon juice
• 1 tbsp oil

For the Butter Chicken Gravy:

• 2 tbsp butter (unsalted)
• 1 tbsp oil
• 1 large onion, chopped
• 3 large tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder (adjust as per taste)
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp kasuri methi (dried fenugreek leaves)
• ¼ cup fresh cream
• 1 tbsp honey or sugar (optional)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Step 1: Marinate the Chicken

1. In a bowl, mix yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, coriander powder, and salt.
2. Add the chicken pieces, coat them well, and let them marinate for at least 1 hour (overnight for best results).

Step 2: Cook the Chicken

1. Heat 1 tbsp oil in a pan or grill.
2. Add marinated chicken pieces and cook for 5-7 minutes on medium-high heat until they are golden brown and slightly charred.
3. Remove from heat and set aside.

Step 3: Prepare the Butter Chicken Gravy

1. Heat butter and oil in the same pan.
2. Add chopped onions and sauté until golden brown.
3. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
4. an and heat on low flame.

Step 5: Final Touch

1. Add grilled chicken into the gravy and mix well.
2. Sprinkle kasuri methi and garam masala for extra flavor.
3. Pour in fresh cream and honey (if using) and simmer for 5 minutes.

1. Adjust salt and consistencyPour in tomato puree and cook until the mixture thickens, and the oil starts separating (about 10-15 minutes).
2. Add red chili powder, turmeric, cumin powder, coriander powder, and salt. Stir well.

Step 4: Blend for a Creamy Texture

1. Let the mixture cool slightly, then blend it into a smooth puree using a blender.
2. Pour it back into the p by adding a little water if needed.

Serving Suggestions:

• Garnish with fresh coriander leaves and a drizzle of cream.
• Serve hot with naan, roti, or steamed basmati rice.

Enjoy your delicious restaurant-style Butter Chicken at home! 🍛🔥